BelgianSnack

Recipe Story

origins & traditions

These iconic Belgian croquettes aux crevettes are a quintessential comfort food found in cafés and homes throughout Belgium. The recipe combines small grey North Sea shrimp with a rich, velvety béchamel sauce flavored with nutmeg and white pepper, then coated in breadcrumbs and deep-fried to golden perfection. What makes these croquettes special is the contrast between the ultra-crispy exterior and the molten, creamy filling that bursts with delicate seafood flavor. Traditionally enjoyed as a snack with drinks or as a light lunch with a green salad, these croquettes represent the Belgian mastery of combining French culinary techniques with local ingredients. The key to success lies in chilling the mixture thoroughly before shaping and using fresh breadcrumbs for the coating to achieve that signature crunch.

Instructions

step by step

0/9 done

Melt 4 tablespoons butter in a saucepan over medium heat. Add 1/2 cup flour and whisk continuously for 2-3 minutes to create a roux without browning.
Gradually add 2 cups milk while whisking constantly to prevent lumps. Continue stirring until the sauce thickens to a very thick consistency, about 5-7 minutes.
Season with 1/2 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat and stir in 500 grams cooked shrimp, finely chopped.
Transfer mixture to a shallow dish, cover with plastic wrap touching the surface, and refrigerate for at least 4 hours or overnight until completely firm.
Shape the chilled mixture into 16 oval croquettes about 3 inches long.
Set up breading station with flour in first bowl, 2 beaten eggs in second bowl, and breadcrumbs in third bowl.
Coat each croquette in flour, then egg, then breadcrumbs. For extra crunch, repeat egg and breadcrumb coating.
Heat vegetable oil in a deep pot to 350°F. Fry croquettes in batches for 3-4 minutes until deep golden brown.
Drain on paper towels and serve immediately with lemon wedges and fresh parsley.

Croquettes aux Crevettes

4.1 (78)

Crispy golden shrimp croquettes filled with a creamy béchamel sauce and tender North Sea shrimp, traditionally served as a beloved Belgian snack with a wedge of lemon and fresh parsley garnish.

medium

50 min

8 servings

Ingredients

0 of 12 checked

Béchamel Sauce

4 tablespoons butter, unsalted
1/2 cups flour, all-purpose
2 cups milk, whole milk, warmed
1/2 teaspoons nutmeg, freshly grated
1 teaspoons salt
1/2 teaspoons black-pepper, freshly ground white pepper preferred

Filling

500 grams shrimp, cooked, peeled, finely chopped

Breading

2 pieces eggs, beaten
2 cups breadcrumbs, fine dry breadcrumbs

Frying

4 cups vegetable-oil, for deep frying

Garnish

2 pieces lemon, cut into wedges
2 tablespoons parsley, fresh, chopped (optional)

Chef Tips

expert advice

•Chef Notes: The secret to perfect croquettes is ensuring the béchamel mixture is very thick and completely chilled before shaping.

•If the mixture is too soft, add a bit more flour to the sauce.

•For authentic Belgian flavor, use small grey North Sea shrimp if available, or substitute with bay shrimp.

•The double breading technique creates an extra-crispy shell that prevents the filling from leaking during frying.

•Make sure oil temperature stays consistent at 350°F - too hot and the outside burns before the inside heats through, too cool and they become greasy.

•These croquettes can be frozen after breading and fried directly from frozen, adding 2-3 minutes to cooking time.

•For a lighter version, bake at 425°F for 15-20 minutes, though they won't be as crispy.

•Serve with Belgian-style mayonnaise or tartare sauce for dipping.